The Lord has blessed the earth with an amazing array of fruits, vegetables and herbs. Each produces seed according to its kind. I am thankful!
I have begun to start a few tomato plants indoors, and I am looking forward to their fruit. I was happy to see that seed saved from currant tomatoes several years ago has sprouted.
In the past year I have been paying more attention to making flavorful meals. We have not gone out to eat since last year’s lockdown. A couple of times we have ordered a meal and picked it up curbside. At home I am experimenting with new recipes—and enjoying it.
On Saturdays I sometimes catch a couple of cooking shows. I picked up some tips from Lydia’s Kitchen. I watched how she made chicken parmesan (only she didn’t use parmesan cheese). After flattening boneless and skinless chicken thighs with a wooden tool, she dredged them in flour and then dipped them in beaten egg. Final dip was in breadcrumbs. She fried the chicken thighs in olive oil (both sides) and placed them in a baking dish. She added fresh tomato slices on the chicken, followed by pieces of fontina cheese. The chicken was place in a 350° oven and baked for about 40 minutes. I made this recipe as I remembered it. There might have been additional tomato sauce. I was content with the tomato slices, and we savored the chicken.
Another show I enjoy is New Scan Cooking. The chef takes the viewer on a tour of northern Norway, sometimes cooking on an outdoor grill. He shared his favorite coffee recipe and of course I took notice. What do you think of adding an egg yolk to coffee? I haven’t tried it yet, but will sometime. Here is the recipe.